Study location	Stuttgart (Germany), Turin (Italy) & Reading (United Kingdom)
Type	Innovative food processing, full-time
Nominal duration	No duration set (120 ECTS)
Study language	English
Course code	UHOH-UNITO-UOR (IFP)

Tuition fee

€18,000 per year Participation fees are due per semester (€9000 per semester).

Deposit

€4,500 one-time After being accepted by the programme, you will be offered to accept or decline the enrollment. When you accept the offer, you will be required to pay a deposit fee. The deposit fee will be deducted from the invoice for your first semester fee. If payment is not received within 7 days after accepting the offer, it is possible you will no longer be accepted within the programme. The deposit fee is non-refundable. In case you receive a scholarship, the deposit fee will be adjusted accordingly to 50% of your first semester fee, with 225€ as a minimum.

Entry qualification

Bachelor diploma (or higher) A prior degree from one of the following fields is required: - Agrarian sciences - Agrarian Biology - Biology - Food Science - Chemistry - Food Chemistry - Food Security - Nutritional Science The eligibility of additional degrees will be considered by the admission commitee. The entry qualification documents are accepted in the following languages: English / German. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.

Language requirements

English Documented language level of B2 CEFR is required (see the page “Admission requirements”). IMPORTANT: Note that in order to apply for a UK visa, you will need to provide the certificate of successful completion of a Secure English Language Test (SELT – see a list of tests approved by UK Visa & Immigration). If you require a visa to study in the UK, but do not have the required test result yet, you can still apply for a path that includes a UK university. But note that full enrolment in this programme will only be possible once you have provided a SELT test result.

Other requirements	Prerequisites Semester 1: Basic science or engineering knowledge (e.g. food, agriculture, natural science such as biology, chemistry or biotech), chemical, mechanical or process engineering. Semester 2: Semester 3: General:Good English language skills (IELTS 6.5 with no significant weakness). A background containing a significant element of chemistry and/or biological science.

Overview

This track focuses on Innovative food processing

A critical part of the sustainable transformation of our food system is the processing of agricultural raw materials into foods. Innovative novel technology and holistic process designs are the basis of producing foods that are more environmental-friendly with fewer sidestreams. Innovative food processing elevates food processing beyond the state-of-the-art operations to create an overall higher food quality for an enhanced and more sustainable consumer experience.

Semester 1 – AgriFood Science and Engineering – University of Hohenheim
Semester 2 – Functional food compounds from natural sources – University of Turin
Semester 3 – Personalised Nutrition and the Consumer – University of Reading
Semester 4 – Thesis – University of Hohenheim

Programme structure

Semester 1 – University of Hohenheim – AgriFood Science and Engineering

This track will cover the “front” end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module “AgFoodTech” provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination.

Overarching module: SPOC Introduction to the Food System

Semester 2 – University of Turin – Functional compounds in Food Systems

In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those “active” components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health.

Overarching module: Summer School Entrepreneurship and Innovation in the Food System

Semester 3 – University of Reading – Personalised Nutrition and the Consumer

The track will focus on an individual’s nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer.

Overarching module: Emerging Technologies Business Case Study

Semester 4 – University of Hohenheim – Thesis